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café de especialidad – edición raíces, brazil coffee from coffelia - café de especialidad

brazil coffee

Café de especialidad – Edición Raíces

by coffelia - café de especialidad · bogotá, colombia

you'll taste honey before honeycomb. this is café de especialidad – edición raíces, a honey brazil from coffelia - café de especialidad.

honeyhoneycomb
$50,000buy from coffelia - café de especialidad

the bean

origin
brazil
region
cerrado
process
honey
varietal
caturra
status
in stock
café de especialidad edición raíces is a honey-processed caturra from coffelia, grown in the cerrado region of brazil. honey processing means the coffee is dried with some of the fruit mucilage left on the bean, which adds body and sweetness to the cup. the result is a coffee that leads with honey and honeycomb, smooth and sweet without being heavy. it suits filter methods that let that natural sweetness come through cleanly, such as a v60 or aeropress at a medium-coarse grind. a good choice if you prefer coffees with gentle, natural sweetness over bright, high-acidity cups.

common questions

What does Café de especialidad – Edición Raíces taste like?

this coffee from cerrado, brazil tastes of honey and honeycomb, with the sweetness and body that come from honey processing the caturra varietal. it is a smooth, naturally sweet cup without sharp acidity.

How is Café de especialidad – Edición Raíces grown and processed?

it is grown in the cerrado region of brazil using the caturra varietal and processed using the honey method, meaning part of the fruit mucilage is left on the bean during drying, which contributes to its sweetness and fuller body.

How should I brew Café de especialidad – Edición Raíces?

filter methods such as v60 or aeropress work well here, allowing the natural honey sweetness to come through clearly. a medium-coarse grind and water around 93 c is a sensible starting point.

about coffelia - café de especialidad

your first sip of coffelia's huila beans hits different than the watered-down stuff most bogotá cafés serve. they're pulling notes of panela and orange peel from beans grown at 1,800 meters, roasting them light enough to let that volcanic soil speak. the steam rising from your cup carries hints of the andean morning fog these beans remember. when a roaster this close to the source gets it right, you taste colombia the way it's meant to be tasted.

all coffee from coffelia - café de especialidad

bogotá, colombia

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